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Antibacterial activity of liposome containing curry plant essential oil against Bacillus cereus in rice
Author(s) -
Cui Haiying,
Li Wei,
Lin Lin
Publication year - 2017
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12302
Subject(s) - curry , bacillus cereus , antimicrobial , cereus , liposome , zeta potential , antibacterial activity , food science , chemistry , lecithin , chromatography , biology , bacteria , materials science , organic chemistry , biochemistry , nanotechnology , nanoparticle , genetics
We herein evaluated the antibacterial effect of curry plant EO, a natural antibacterial agent, on B. cereus . The curry plant EO was encapsulated into liposomes to improve the chemical stability of EO and its active time. By a thin‐film dispersion method, soy lecithin, in combination with cholesterol, were used to prepare liposomes at various curry plant EO concentrations. The optimal formula for preparing liposome is a curry plant EO concentration of 5.0 mg/ml. The average particle size of liposomes containing curry plant EO was 196.6 nm with a PDI of 0.218 and the entrapment efficiency was 56.34%. The optimal liposomes containing curry plant EO gave a zeta potential of −31.1 mV. Besides, liposome‐encapsulated curry plant EO exhibited efficient antimicrobial activity for B. cereus in rice. Practical applications As a natural and safe antibacterial agent, curry plant EO shows an excellent antibacterial effect on B. cereus in rice. The concept in the present study may be useful in the future to deliver a variety of antimicrobials for the treatment of various infections caused by bacteria or other organisms. Hence, the antimicrobial agent has broad prospect in the field of food preservation.